Strawberry-rhubarb jam with elderberry

Today I brought a delicious jam for you again. A strawberry and rhubarb jam with a hint of elderflower. It tastes wonderfully fruity-refreshing and not too sweet. The lovely strawberries complement each other perfectly with the taste of rhubarb and its fresh, slightly sour aromas ... ♥

Erdbeer-Rhabarber-Konfitüre mit Holunder

Rhubarb & strawberries belong to spring

This strawberry-rhubarb jam just tastes like spring to me! Of course, the sweetness and taste are mainly determined by the strawberries themselves. The more fully ripe the strawberries are, the more fruity and aromatic this jam becomes. I don't really know anyone who doesn't like the little red heralds of spring.

Rhubarb, on the other hand, is not for everyone. The taste is peculiar, especially if the rhubarb is quite sour. But when properly prepared, it is definitely a delicacy. These red or green stalks can be used to make wonderful compotes, jams, syrups and, above all, tempting cakes.

 Erdbeer-Rhabarber-Konfitüre mit Holunder

Strawberry-rhubarb jam with elderberry

I also opted for a touch of elderflower syrup. In addition to woodruff, rhubarb, strawberries and elderflower are simply the heralds of spring in the sweet sector. Of course, you can simply leave out the elderflower syrup if it is not for you in a jam. Then it becomes a delicious strawberry-rhubarb jam. You just have to like the taste of elderflower. But give it a try - even if you are skeptical. Because I find the aromas very subtle and barely noticeable. The elderflower syrup underlines the delicious fruity note of this jam perfectly.

Need more strawberry jam?

Are you looking for more delicious “strawberry” recipes for jam? Then try this one too ...

You should definitely try this if you especially like strawberry jam and want to preserve lots of strawberries for the rest of the year.

 Erdbeer-Rhabarber-Marmelade mit Holunder
Or can't you get enough of rhubarb?

If you'd rather be looking for delicious rhubarb recipes, then take a look at these recipes:

This strawberry-rhubarb jam with elderberry also tastes very good for all of us "non-rhubarb fans". Because in combination with strawberries, rhubarb tastes much sweeter and delicious! So be sure to try it out, have fun cooking at home ... ♥

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Strawberry and rhubarb jam

  • Prep Time:
    15 minutes
  • Cook Time:
    10 mins
  • Total Time:
    25 minutes
  • Yield:
    4 glasses
  • Category:
    Breakfast, breakfast
 piece

Ingredients

  • 450 g Strawberries (fresh or frozen)
  • 400 g Rhubarb (ready to cook)
  • 50 g Elderflower syrup (alternatively strawberries)
  • 500 g Preserving sugar 2: 1
  • 1 Teaspoon vanilla extract (or 1 prize ground vanilla)
  • 0, 5 pieces of lemon, of which the zest ((optional))

Instructions

preparation

  1. Clean the preserving jars very thoroughly again or boil or sterilize them.
  2. Put a small spoon in the refrigerator for the gelling test later (*).
  3. Remove the stalk from the strawberries, then cut in half. Quarter very large strawberries.
    Cut the rhubarb into slices (approx. 1 cm).

jam

  1. Put all the ingredients for the jam in a saucepan and bring to the boil.
    Let it simmer for about 3 minutes and keep stirring. 
  2. Puree finely as desired.
  3. Then do the gelling test (*). 
  4. After a successful gel test, quickly pour the finished jam into the prepared jars and close.

Notes

(*) Gelling test:

At the end of the cooking time, remove some jam with a spoon and allow the hot mixture to drain off. If the last drop becomes solid, the jam will solidify too. Otherwise, the cooking time will increase by 1-2 minutes.

Tip:

So that the color of the jam remains bright red, either store it in the refrigerator or freeze it.

Alternatively, use frozen strawberries, so that the red color remains in the pantry even when stored for long periods without being refrigerated.

Keywords: easy, boil down, strawberries, strawberry jam, strawberry jam, spring, breakfast, elderberry, elderflower syrup, jam, jam, recipe, rhubarb

♥ 

Print

Strawberry and rhubarb jam | Thermomix recipe

  • Prep Time:
    15 minutes
  • Cook Time:
    15 minutes
  • Total Time:
    30 minutes
  • Yield:
    4 glasses
  • Category:
    Breakfast, breakfast
  • Cuisine:
    German - German
 piece

Ingredients

  • 450 g Strawberries (fresh or frozen)
  • 400 g Rhubarb (ready to cook)
  • 50 g Elderflower syrup (alternatively strawberries)
  • 500 g Preserving sugar 2: 1
  • 1 Teaspoon vanilla extract (or 1 prize ground vanilla)
  • 0, 5 pieces of lemon, of which the zest ((optional))

Instructions

preparation

  1. Clean the preserving jars very thoroughly again or boil or sterilize them.
  2. Put a small spoon in the refrigerator for the gelling test later (*).
  3. Remove the stalk from the strawberries, then cut in half. Quarter very large strawberries.
    Cut the rhubarb into slices (approx. 1 cm).

jam

  1. Put all the ingredients for the jam in the mixing bowl, mix for 10 seconds / speed 3.
  2. Then cook for 12-14 minutes / 105 ° C / speed 2.
    The jam should have simmered for about 3 minutes.
    (If the jam starts to boil over, reduce the temperature to 98 ° C, remove the measuring cup and put on the cooking basket / splash guard.)
  3. Puree for 20 seconds / speed 10 as desired.
  4. Then do the gelling test (*). 
  5. After a successful gel test, quickly pour the finished jam into the prepared jars and close.

Notes

(*) Gelling test:

At the end of the cooking time, remove some jam with a spoon and allow the hot mixture to drain off. If the last drop becomes solid, the jam will solidify too. Otherwise, the cooking time will increase by 1-2 minutes.

 

Tip:

So that the color of the jam remains bright red, either store it in the refrigerator or freeze it.

Alternatively, use frozen strawberries, so that the red color remains in the pantry even when stored for long periods without being refrigerated.

Keywords: easy, boil down, strawberries, strawberry jam, strawberry jam, spring, breakfast, elderberry, elderflower syrup, jam, jam, recipe, rhubarb, Thermomix, Tm31, TM5, TM6

♥ 

Print

Strawberry and rhubarb jam | with KENWOOD COOKING CHEF

  • Prep Time:
    15 minutes
  • Cook Time:
    10 mins
  • Total Time:
    25 minutes
  • Yield:
    4 glasses
  • Category:
    Breakfast, breakfast
  • Cuisine:
    German - German
 piece

Ingredients

  • 450 g Strawberries (fresh or frozen)
  • 400 g Rhubarb (ready to cook)
  • 50 g Elderflower syrup (alternatively strawberries)
  • 500 g Preserving sugar 2: 1
  • 1 Teaspoon vanilla extract (or 1 prize ground vanilla)
  • 0, 5 pieces of lemon, of which the zest ((optional))

Instructions

preparation

  1. Clean the preserving jars very thoroughly again or boil or sterilize them.
  2. Put a small spoon in the refrigerator for the gelling test later (*).
  3. Remove the stalk from the strawberries, then cut in half. Quarter very large strawberries. Cut the rhubarb into slices (approx. 1 cm).

jam

  1. Insert the stirring element.
  2. Put all the ingredients for the jam in the kettle and cook at 105 ° C for approx. 10 minutes at interval level 2.
    The mass should have simmered for 3 minutes.
  3. Puree finely as desired.
  4. Then do the gelling test (*). 
  5. After a successful gel test, quickly pour the finished jam into the prepared jars and close.

Notes

(*) Gelling test:

At the end of the cooking time, remove some jam with a spoon and allow the hot mixture to drain off. If the last drop becomes solid, the jam will solidify too. Otherwise, the cooking time will increase by 1-2 minutes.

Tip:

So that the color of the jam remains bright red, either store it in the refrigerator or freeze it.

Alternatively, use frozen strawberries, so that the red color remains in the pantry even when stored for long periods without being refrigerated.

Keywords: easy, boil down, strawberries, strawberry jam, strawberry jam, spring, breakfast, raspberries, elderberry, elderflower syrup, Kenwood, Kenwood Cooking Chef, Kenwood Cooking Chef Gourmet, kenwoodcookingchef, jam, jam, seedless, recipe, rhubarb

Erdbeer-Konfitüre mit Rhabarber und Holunder

 

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6 thoughts on “Erdbeer-Rhabarber-Konfitüre mit Holunder”

  1. Dear Sonja,

    the recipe sounds really good! Perfect for a sweet breakfast or as a snack in between! Oh, I'd love to take a drink away from me right now! 🙂

    Many greetings
    Anna

  2. Siwglinde Friedemann

    Dear Sonja, since my jam-like experience is still in its infancy, the question: can I simply cut the recipe in half without changing the preparation times?
    Greetings Sieglinde Friedemann

    1. cookieundco

      That's no problem at all, dear Sieglinde! Presumably the jam just starts to cook a little faster ...

  3. Sieglinde Friedemann

    Dear Sonja, the jam tastes great. Unfortunately, my jam is nowhere near the wonderful red color of your picture.
    Do you have a tip?
    Greetings Sieglinde

    1. cookieundco

      This can definitely be due to the fruits.
      Some strawberries are completely red on the inside and some are white, and rhubarb also has slightly reddish varieties or rather green ones.
      In the picture it also looks nice and bright due to the exposure, etc. But the color was definitely nice and strong. Unfortunately it's all ... 🙂

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